Description
A rich and comforting creamy banana pepper chicken skillet featuring tender chicken simmered in a tangy, velvety sauce with mild banana peppers for a flavorful one-pan meal.
Ingredients
- 4 chicken breasts or thighs
- 1 cup banana peppers, sliced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 100g cream cheese
- 2 tbsp olive oil or butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 cup grated parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Season the chicken with salt, pepper, paprika, and Italian seasoning.
- Sear the chicken on both sides until golden brown, then remove and set aside.
- In the same skillet, sauté chopped onion and garlic until soft and fragrant.
- Add sliced banana peppers and cook for 2–3 minutes.
- Pour in chicken broth and simmer briefly, scraping up browned bits from the pan.
- Stir in heavy cream and cream cheese until the sauce becomes smooth and creamy.
- Return the chicken to the skillet and spoon sauce over it.
- Simmer for 10–15 minutes until the chicken is fully cooked.
- Add grated parmesan cheese if desired and let it melt into the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- Jarred banana peppers work well and add extra tang.
- Use chicken thighs for a juicier result.
- Add mushrooms or spinach for extra vegetables.
- Use half-and-half instead of heavy cream for a lighter version.
- Add red pepper flakes for more heat if desired.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of broth or cream to maintain sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg
